Desenvolvimento de uma mistura láctea a base de soro de leite em substituição ao leite condensado para emprego na produção de sobremesas industriais

Abstract

Cheese is a product consumed worldwide and this consumption has increased in recent years. Allied to this increase is also the need to create alternatives to the use of the serum derived from the processing of cheese by-product with nutritional value, but often underutilized or poorly arranged. The objective of this work was the development of a dairy mix whey based replacing condensed milk for use in the production of industrial dairy desserts. Formulations were tested, coming to a proper mix with its own characteristics for use in the manufacture of industrial sweets. The condensed milk whey prepared with partially demineralized powder was subjected to physico-chemical determinations for comparison purposes. The characteristics evaluated were pH, moisture, acidity, water activity, soluble solids and viscosity. The analyzes showed that the mixture dairy whey base showed values similar to the traditional one. Other characteristics such as color, flavor, aroma and viscosity were also similar to traditional. Therefore, the proposed product appears as a promising alternative since it comes from a raw material of lower cost compared to traditional products, besides adding value to a by-product of cheese production